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Cauliflower (Chou-fleur)

Some random facts about cauliflower in France, why French cuisine uses the term, ‘Dubarry‘ plus links to easy, healthy French cauliflower recipes.

cauliflowers in bowls at the French market

Cauliflower Seasons

Autumn; Winter; Spring (September – May)


French Cauliflower Facts

  • According to the French Ministry of Agriculture, 80% of cauliflowers are grown in Brittany, followed by Normandy (5%) and Nord-Pas-de-Calais (5%);
  • The cauliflower arrived in France at the Potager du Roi (under Louis XIV) thanks to his botanist, La Quintinie;
  • According to Aprifel, low in calories, the cauliflower is rich vitamin C and B9 plus it’s the most easily digested vegetable of the cabbage family;
  • Cauliflowers also exist in green, orange and purple colours (Graffiti) and are completely natural. Purple cauliflowers are higher in antioxidants than regular white cauliflower and its natural purple colour comes from anthocyanin, which is found in both red wine and red cabbage;
  • Eaten raw as French crudités with dips, or cooked and served cold in salads. Served cooked and warm in soups and gratins;
  • In French cuisine, anything titled Du Barry refers to a cauliflower dish, named after Louis XV’s last mistress, Madame du Barry. See recipe for Crème duBarry for more details;
  • Cauliflowers also exist in orange and purple colours and are completely natural. Purple cauliflowers are higher in antioxidants than regular white cauliflower and its natural purple colour comes from anthocyanin, which is found in both red wine and red cabbage;
  • When choosing a cauliflower, always pick one with leaves. Those with more leaves around the white head (pomme) will help conserve the vegetable longer;
  • Storage: keep in the fridge and consume as soon as possible.

Cauliflower Varieties

  • White
  • Orange, Green or Violet
  • Romanesco
  • Mini Cauliflowers

 

Cauliflower Recipes

Paris Food Guide

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